1 cup creamy or crunchy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 small jar marshmallow creme
Preheat oven to 350 degrees. Cover two baking sheets with parchment or a silicone mat, set aside.
In the bowl of a large stand mixer, on medium speed, beat together the peanut butter, brown sugar & sugar until creamy. Add in the egg & vanilla and beat until incorporated.
Turn the mixer to low & add in salt & baking soda. Beat until just combined.
Refrigerate dough for approximately 10-15 minutes. Roll the dough into balls, about the size of 1 tbsp. Place each ball onto cookie sheet about 2 inches apart.
For plain cookies:
Use a fork dipped in water to make a criss cross pattern on each cookie. Bake cookies for 9-11 minutes. Allow cookies to cool on baking sheets for a couple of minutes to set. Transfer to a wire rack to cool completely. Store in an airtight container.
For Fluffernutter Cookies:
Allow cookies to cool on baking sheets for a couple of minutes to set. Transfer to a wire rack to cool completely. Once they are completely cool, spoon out the marshmallow cream into the center of the cookie where you created the well and do your best to spread it out with the back of the spoon. It may help to wet the back of the spoon to spread more easily.